19 July 2008

Finally after a week of celebration there is actually something brewing in my kitchen. It has lay dormant and too easily forgotten in the past week of visiting wineries, fine restaurants and beaches. In my travels yesterday I visited one of the myriad of fruit stands along the valley corridors and came away with some Saskatoon berries.

The saskatoon is a fruit bearing shrub that is native to the southern Yukon and Northwest Territories, the Canadian prairies and the northern plains of the United States .It is extremely adaptable and grows under a wide range of environmental conditions. It is sometimes known as the serviceberry in the States.

Saskatoon Berries, often referred to as Saskatoons are purplish-blue berries that grow on a shrub type bush. They look similar to blueberries but have a unique flavour that is excellent in preserves and pies. It takes 4 years for a bush to develop fruit.

Saskatoon berries were originally used as a major food source by the native people and early settlers of the North American prairies and, until recently, could be picked only in the wild. Enterprising farmers have begun to grow these low and easily maintained bushes as cultivars so it is possible in this day and age to "pick your own".

For my first project with Saskatoons I decided upon a pie. When I was living in Alberta I had my first taste of this delicacy and used to make Saskatoon Berry Jam to send to all my family members in Ontario. If you have no access to Saskatoons blueberries will work almost as well.

**Saskatoon Berry Pie**

Pie Filling:

3 -1/2 cups Saskatoon Berries

1/2 cup water

3/4 cup sugar

3 tablespoons corn starch

2 teaspoon lemon juice

1 tablespoon butter

1/2 teaspoon almond extract

Streusel:

3/4 cup chopped toasted hickory nuts or walnuts*

1/2 cup flour

3 tablespoons brown sugar (packed)

1/2 teaspoon cinnamon

3 tablespoons chilled butter, cut into 1/4-inch thick pieces

Also: whipped cream lightly sweetened with maple syrup (optional)

Pie Filling: Cook berries in water until boiling. Reduce water if using frozen berries. Add mixed cornstarch and sugar and boil until clear, stirring constantly. Remove from heat. Add lemon juice, butter and almond extract. Cool. Use as a filling for single or double crust pie, tarts, or on a cheesecake.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

O Val...I think I'm living my dream when I see this. Heard of Saskatoon, never heard of these berries; not a chance in the world that I'll ever find 'em unless I hop across the Atlantic. Even blueberries exist in my foodie dreamworld...will just sit & drool over here!!! :0)(Am awfully envious of folk who say they'll just go & find some * aaaaaargh*)

I learn so many new foods reading blogs! This pie looks delicious, Val! At first I thought this was JUST a stresuel pie and honestly, I would be all over that, too. lol. I could just bake up some streusel and call it a day.. ;) Looks great!

OK, this is so weird. I had never heard of saskatoon berries before. Then last week a blogger sent me a recipe for Saskatoon Berry Pie for SHF, and now you're posting on the very same recipe! I think this is a sign that I have to try them. And that streusel topping on your pie looks oh-sooo-good.

Saskatoons are grown up here in no-man's land (aka Saskatchewan). The berry grows wild around these parts and everyone who lives here has been on at lease one Saskatoon Berry Picking Picking Party. The berries are sweet and violet in color. We even have a major city named after this berry. You can make anything with - jam's, jellies, cheesecake, wine...

I also picked two ice cream pails full two days ago, out by Wapasu Lake. I can't believe how big and plentiful they are this year!! I have never seen them so large. Conditions must be just right, but sadly, this delicacy will only be available for another day or two...

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.